This 'Italian' Salami Method is DANGEROUS | Cured or Cursed

There is a lot of curing advice online now. Some of it is useful. Some of it is incomplete. And some of it can put people at real risk. ⚠️ In this first episode of Cured or Cursed?, I break down an online cacciatore video that says making salami is as easy as hanging it in your garage for a couple of months. It fun and quirky - but it is outright dangerous! This is not about drama. It is about helping home curers understand what they can safely copy, what they should question, and where traditional curing needs proper control. In this episode, you’ll learn: ✅ Why good-looking sausage can still be unsafe ✅ Why curing salt matters in dry-cured fermented sausage ✅ Why “hang it in the garage” is not a curing plan ✅ How temperature and humidity affect drying and spoilage ✅ Why dry-cured sausage needs measurable controls, not guesswork ✅ What makes the advice “cured” and what makes it “cursed” The short version: mixing, seasoning and stuffing may look right, but if the cure and drying environment are wrong, the result can become a serious food safety risk. 🧂🌡️ For deeper curing frameworks, practical guides and new Curesmith resources, join the newsletter here: 👉 https://thecuresmith.com/ Useful Curesmith resources: 🧮 Dry-Cured / Fermented Sausage Cure & Recipe Maker: https://thecuresmith.com/calculator-f... 🧮 All Curesmith calculators: https://thecuresmith.com/all-calculat... 📘 8 Curing Problems: How to Diagnose, Fix, and Prevent Them: https://thecuresmith.com/8-curing-pro... Have you seen a curing video that made you wince — or one that got it right? Leave it in the comments. It may become a future episode of Cured or Cursed? 👇 Chapters 00:35 Why I’m Starting Cured or Cursed? 01:40 Let's watch the clip 02:00 What is the salt ration in the recipe?? 02:35 Secret ingredient - Mmm, Cure? 03:05 Yes, I thought so - NO CURE! 03:45 Salt history: Pre 1950s vs Post 1950s Salt 05:05 Grandpa's recipe did contain nitrate, he just did not know it 05:40 Why is nitrite so important 08:25 Just hang 'em in the garage for a few months - WHAT??? 08:35 Ok, this is just going from bad to worse! 09:15 What temp is his garage siting at - mine a the moment is 45C 10:20 This is what scares me about videos clips like this 11:10 The Verdict: Cured or Cursed? 🌐 Join The Curesmith Community & Follow the Rebuild Journey Website https://www.thecuresmith.com Facebook Group – Curesmith: Aged and Cured Meat   / agedandcuredmeats   Facebook Page   / thecuresmithchannel   Instagram   / thecuresmithchannel   TikTok   / thecuresmith   ⚠️ Health & Safety Disclaimer The Curesmith provides practical curing education, not personal food safety certification. Meat curing, smoking, fermentation, and preservation must be done with care, accurate measurements, clean equipment, safe temperature control, and the correct use of curing salts where required. Always follow the food safety laws and guidance that apply in your country or region. 👃 If something looks wrong, smells wrong, shows unexpected spoilage, or you are unsure whether it is safe, do not taste it. Discard it. Reach out to me if you are unsure.